The base is a blend of almond and quinoa flours which I think are a perfect combination. You get the healthy fat, protein and tender texture from the almond flour, while the quinoa adds structure and lift with the high protein content. Plus you're also getting all those amazing vitamins and minerals from these two superfoods.

What I absolutely LOVE about this formula is that it doesn't require much-added sweetness or oil. I know many of you are watching your sugar intake, which I think is so important, and some other folks are cutting back on oils.

Unlike other traditional chocolate chip zucchini breads, this recipe uses just 1/4 cup of added sweetener and 1 tablespoon of oil. Yup, that's it! I found a recipe on Food Network that called for 1 cups of white sugar and 1/2 cup of vegetable oil ????

And yet my healthy chocolate chip zucchini bread is still totally sweet, has the perfect springy texture and tastes just a delicious as the “real” thing.

My favorite way to enjoy this zucchini bread is slightly warm with a smear of nut butter.

It makes a delicious afternoon snack, quick breakfast or late-night treat. I mean you really do have it all with this recipe:

Complex carbs Healthy fats Protein Veggies Fruit …and chocolate!

How can we so no to something like that?! (<– answer is, you can't)

I'm so excited to see you try this recipe and can't wait to hear what you think. Bonus points if you make a double batch and freeze your slices so you can have chocolate chip zucchini bread all year long!

Last but not least, if you do end up trying this recipe, I'd love to see a pic ❤️ you can tag me on Instagram using @simplyquinoa or #simplyquinoa and I'll be able to give you a like and love in return!

Instructions

Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.

Add the dry ingredients to the bowl and whisk to combine.

In a separate bowl, beat together the eggs, banana, syrup, oil and vinegar. Pour wet ingredients into dry and stir together until a thick batter has formed.

Shred the zucchini and press the juices out using a clean dish towel. Add zucchini and chocolate chips into the batter and fold together.

Transfer batter to the prepared loaf tin, sprinkle with additional chocolate chips and shredded zucchini if desired. Bake on the center rack for 45 - 55 minutes (mine took around 48) until the top has turned golden brown and a cake tester inserted into the center comes out clean.

Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing. It's important the loaf has completely cooled or else it might be soggy in the center!

share what you make

tag @simplyquinoa on Instagram with your creations! we love sharing what you make with the community!

I can’t wait to see!

shop this post

Hey there! I’m Alyssa, certified holistic nutritionist and founder of SQ. My goal is to help you take simple, practical and personal steps to living a healthier life so that you can be well + truly healthy.learn more

Hey there! I’m Alyssa, certified holistic nutritionist and founder of SQ. My goal is to help you take simple, practical and personal steps to living a healthier life so that you can be well + truly healthy.learn more

Error: The account for simplyquinoa needs to be reconnected.Due to recent Instagram platform changes this Instagram account needs to be reconnected in order to continue updating. Reconnect on plugin Settings page